Ingredients

The following ingredients have 2 Servings
  • 3/4 cup raw unsalted almonds
  • 2-4 cups water (I usually add 3 to 4 cups (750 ml – 1 l))
  • 2 Medjool or 4 Deglet Nour dates (optional, pitted)

Instruction

  • Soak the almonds for at least 4-6 hours, preferably overnight.
  • Drain and rinse the almonds. You can peel them, but that's not necessary.
  • Add the almonds, water, and dates to a blender and blend until smooth. Add more or less water depending on how thick you want your almond milk to be. I usually add 3 to 4 cups of water (750 ml to 1 l).
  • Strain the mixture using a nut milk bag, a cheesecloth, a napkin, or a strainer.
  • Enjoy it hot or cold or use it to make recipes like vegan hot chocolate, matcha latte, avocado smoothie, mango smoothie, vegan brownies, vegan pancakes, or even vegan Alfredo sauce. Go ahead and get creative!
  • Keep the leftovers in an airtight container in the fridge for 3-5 days.